Blueberry Yogurt Pound Cake

Ingredients

• 1 cup butter softened
• 1¼ cups granulated sugar
• 3 large eggs (room temperature)
• 3 cups all purpose flour
• 1½ teaspoons baking soda
• 1 pinch salt (if using unsalted butter then add ½ teaspoon)
• 2 cups blueberries
• 1 cup plain yogurt
• ¾ cup orange juice
• 1 tablespoon orange zest
• 2-3 tablespoons powdered sugar

Steps

1. 1

   Pre-heat oven to 350F/180C. Grease and flour or spray a 10 inch bundt or tube pan.

2. 2

   In a large bowl or stand mixer cream the butter until fluffy 1-2 minutes, add the sugar and beat until fluffy and light, 5-8 minutes, beat in the eggs one at a time.

3. 3

   In a large bowl whisk together the flour, baking soda and salt, stir in the blueberries.

4. 4

   In a small bowl stir together the yogurt, orange juice and zest.

5. 5

   Alternately add the dry ingredients and the orange juice mixture to the creamed butter mixture. Starting with the dry for three additions and the orange juice for 2 additions.

6. 6

   Transfer the batter to the prepared pan, smooth the top of the batter, lightly tap the pan on a flat surface to release air bubbles. Bake for approximately 50-70 minutes or until tested done with a toothpick, when it is dry or a few crumbs attached the cake is done. Let cool 15 minutes in the pan then remove to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy!